Autumn Apple Mint Jelly

Roughly chop the apples and place in pan. There is no need to peel and core. Cover with water (I used a little over 1 liter) and add spices. Bring to the boil and simmer, covered, for 45 minutes.

Pour into a scalded jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or overnight. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.

Measure 4 cups of juice into heavy stock pan and slowly bring up the heat to simmer.

Add 3 cups of sugar (3/4 C sugar for each cup of juice).

Add lemon juice and simmer.

Stir in the mint. You can use your favorite spices to taste (rosemary, cinnamon stick, allspice berries & whole cloves).

Continue to simmer until you reach 220F degrees for the jelly set. If no thermometer, try the spoon test when you have to wait until the jelly mixture hangs on the spoon (when turned sideways) before dripping off, thickening as it cools.

Pour into warm, sterilized jars, cover and seal. The jelly will keep for up to a year unopened, stored in a cool, dark place but once opened needs to be kept in the fridge and used within 3 weeks.